Saffron Risotto with Shrimp

The original recipe was posted by The Humble Housewife. I had to do a little "metric-to-English" conversions, and a few substitutions to accommodate what's in my pantry. So I blogged the recipe as I went along.

Pinch of saffron
2 ounces boiling water
olive oil for the pan
1 small onion, chopped really fine
1 tsp minced garlic (from a jar)
2 1/4 cups arborio rice (a 14-oz pkg)
1/2 cup dry white wine
Up to 8 cups stock (I used chicken stock; original recipe called for fish stock)
2 cups cooked, frozen shrimp (thawed and tails removed)
1 cup frozen peas
2 tbl grated parmesan
2 tbl butter
1 tbl fresh parsley, snipped (or 2 tbl dried parsley)
Fresh ground pepper to taste

Add saffron to the boiling water. Press with a spoon to release the color and flavor. Set aside.
Saute onion in the olive oil until almost translucent. Stir in garlic.
Stir in the rice until coated.
Add white wine and stir a minute.
Add stock, a cup or so at a time, stirring, and allow to simmer until the liquid is almost absorbed. Add more stock until the rice becomes creamy.
Add saffron (and water), shrimp and peas. Stir and cook until everything is hot.
Stir in butter, parmesan and parsley.
Season to taste with fresh ground pepper.